Did you know that placing a piping hot glass dish on a cool, wet surface will likely cause the dish to explode?

We learned this lesson the hard way on Saturday...during our Mother’s Day celebration, no less. Ed and I had invited my parents plus his parents and his siblings over for a homemade Breakfast for Dinner. We kind of went wild—Ed made homemade breakfast sausage, scrambled eggs, two kinds of gravy (including mushroom gravy), a spinach tart, biscuits and crescent rolls. I made miniature avocado toasts—simple, sure, and not requiring any skill, but seriously delicious.

The final (and ultimately doomed) dish we made was a Southwestern Breakfast Bake. I was able to put it together quickly and seamlessly, and it looked fabulous when it came out of the oven. But the one space left on the counter happened to have a bit of water on it, and when Ed sat the dish down it instantly shattered. Huge bummer, because I was so excited to try it!

As Round 1 ended badly, we went for Round 2 on Sunday night with much better results (used a cooling rack this time). Glad we decided to have another go at this, because I think it will definitely become one of our favorites!

The recipe below can easily be modified to suit your tastes. What’s listed is exactly how we made it, but in hindsight I would additionally add red bell peppers and even a couple more eggs. Hominy instead of fiesta corn and kidney beans instead of black beans would also work really well. We didn’t have any avocado on hand, but a few slices on top would’ve made this!

MAIN INGREDIENTS

11 oz. can fiesta corn, drained

4 oz. can chopped green chiles

1 bunch green onions, diced

1 can black beans, drained

Cilantro, chopped

6-8 whole wheat tortillas

2 c. Mexican cheese

4 eggs and 6 egg whites

2/3 c. skim milk

SPICES & MORE

Sour cream

Avocado

Salsa

Chili powder

Cumin

Garlic powder

Salt & pepper

STEPS:

1) Preheat oven to 350 degrees and grease a 9 x 11 baking dish.

2) Tear tortillas into quarters and layer evenly on the bottom of the dish.

3) Combine corn, beans, onions, chiles and cilantro in a bowl with chili powder, garlic powder, salt and pepper to taste.

4) Add half the mixture plus half the cheese to the dish. Add another layer of tortillas, then add the remaining veggie mixture and the rest of the cheese.

5) In another bowl, whisk eggs, milk and more spices (including cumin this time). Pour egg mixture evenly into dish and let stand for 10 minutes.

6) Bake uncovered for about 35 minutes, until eggs are puffed. Slice and serve with salsa, avocado and sour cream, if desired.